Fuyu Persimmon Bundt - Day #30 of Food Librarian's I Like Big Bundts 3

Tuesday, November 15, 2011

Fuyu Persimmon Bundt - I Like Big Bundts 2011
Fuyu Persimmon Bundt
I Like Big Bundts - Day #30

                 HAPPY NATIONAL BUNDT DAY!!
                                  HAPPY NATIONAL BUNDT DAY!!
                        HAPPY NATIONAL BUNDT DAY!!

Woo Hoo! It's Day #30 of I Like Big Bundts 3! I can't believe I made 30 bundts for the third year in a row!

Fuyu Persimmon Bundt collage 1
This is one of my favorite bundts! It uses Fall's perfect fruit - the Fuyu Persimmon. It's really important to know the difference between the fuyu and hachiya persimmon. The Fuyu you can eat hard (like an apple) or soft, but the Hachiya can only be eaten soft. Please don't mix up the two! Walnuts and raisins, ground cloves and cinnamon makes this Bundt full of fall flavors.

I Like Big Bundts 3 Logo by JustJennDesigns I Like Big Bundts 3
Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! I'm going to put together a round-up of all the bundts submitted! The submission info can be found here!

Fuyu Persimmon Bundt collage 2
This is a post where I can say "As Seen In"! :) This recipe appears in Christie Matheson's Cake Simple book (pages 82-83). This post talks about my 15 minutes of Bundt fame!

Fuyu Persimmon Bundt collage 3
Here are my mom and dad and their fuyu kaki (Japanese for persimmon) tree!

Happy Happy Happy Bundt Day! ! ! ! ! Thanks for playing along with me this year and I can't wait to see your submissions for the round-up!

Whew. I think I'm going to put away the Bundt pans for a bit and make some brownies now. :)
- mary the food librarian

Fuyu Persimmon Bundt Cake Recipe
Adapted from Sunset Magazine. Also appears in Cake Simple by Christie Matheson

3 cups firm Fuyu persimmons (about 3 persimmons), chopped (NOT Hachiya persimmons)
2 teaspoons baking soda
1/2 cup or 1 stick or 4 ounces butter, softened
1 2/3 cup sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup walnuts, chopped
3/4 cup raisins

1. Preheat oven to 350 degrees.
2. Prepare 12-cup Bundt pan by spraying it with baking spray or greasing and flouring the pan. (My favorite Bundt pans are Nordic Ware and my favorite baking spray is Bak-Klene brand)
3. Fruit: In a medium bowl, mix the chopped fuyu persimmons with 2 teaspoons baking soda. Set aside.
4. Dry ingredients: In a large bowl, whisk together flour, baking powder, salt, cloves, cinnamon and nutmeg.
5. Using a mixer with paddle attachment, cream butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, lemon juice, and vanilla. Beat until fluffy.
6. With the mixer on slow speed, add the fruit mixture into the batter.
7. On slow speed, add the flour mixture and mix just until blended. It's okay if it's not fully blended as you'll fold the last ingredients next.
8. Fold in the walnuts and raisins. The batter will be thick.
9. Pour batter into Bundt pan. Smooth the top.
10. Bake for 55-60 minutes until the toothpick inserted comes out clean.
11. Cool in the Bundt pan for 15 minutes then invert onto cooling rack and let cool.

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt
Day #23: Cinnamon Chocolate Bundt
Day #24: Broken Glass Jello Bundt
Day #25: ApplePearSauce Bundt
Day #26: Vegan Beet Bundt
Day #27: Chocolate Crown Bundt
Day #28: Blackberry Bundt
Day #29: Eggnog Bundt

Recipe: Click here for printable recipe

Bundt Pan: Traditional 12-cup Bundt Pan
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Katrina said... [Reply to comment]

I don't believe I have ever even tasted persimmons. That's got to end!

Sara said... [Reply to comment]

Ooooh, this looks so good! Love all the persimmons, dried fruit, and nuts - looks delicious!

Simplemente Bea said... [Reply to comment]

Me encantan
Mi Bundt Cake =D

Anonymous said... [Reply to comment]

yay for 30 days of bundts! i love kaki, and my mom makes her own kaki bread. this sounds just as good!

Unknown said... [Reply to comment]

You deserve way more than 15 minutes of bundt fame! The pictures are gorgeous - I can't get enough of that persimmon color. Nice bundt!

April said... [Reply to comment]

Wow, what a project!! I love it!! The blackberry buttermilk sounds especially heavenly. I can't believe you're actually a baking librarian, that's what I always wanted to be when I grew up! Hello from a new fan!!

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